| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened employee drinks (in glass cups) stored on shelving above cold holding units, directly adjacent to single service/single use articles. Observed an open employee drink (in can) stored on top of cold holding unit at cook line. CDI- drinks relocated, EHS discussed storing drinks to avoid contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at handsink in sushi station and handsink near main kitchen cook line. PIC stated he is having issues with supplier for soap dispensers. CDI- pump soap provided at handsinks.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils in basin of handsink near salad prep station. CDI- utensils removed, EHS discussed handsink use. REPEAT. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed an employee water bottle stored inside ice machine contacting ice. CDI- bottle removed, PIC voluntarily discarded the ice that was contacting the water bottle. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle walls of ice machine with black buildup, in need of cleaning. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple containers of cooked chicken (in walk in cooler and reach in units), egg rolls without a date mark. PIC stated these products were removed from freezer yesterday, unsure when it was cooked. PIC stated the process is to cook chicken, freeze on same day and remove from freezer as needed. EHS explained that products must be marked on the day they are cooked/frozen and then marked with another date removed from freezer, cannot exceed 7 day limit (including day cooked). CDI- products marked during inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lomain noodles actively cooling in walk in cooler, thickly packed into plastic container and secured with a lid on top. CDI- lid removed, EHS discussed cooling methods. Ensure containers are not covered until food reaches 41F or below. REPEAT. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in the walk in freezer. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs and plastic containers wet stacked on clean dish shelving. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units with damage, splitting, specifically at cook line and sushi station. REPEAT.
4-502.11(A) Maintain utensils in good repair. Observed bus tubs with burn damage.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout kitchen exposed to splash, spillage, etc, lined with cardboard. Ensure these areas are non absorbent, smooth and easily cleanable. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with buildup, in need of cleaning. Observed gaskets in need of cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors underneath cooking equipment with black buildup, in need of cleaning. EHS observed that floors have less buildup, PIC has been working to clean floors since last inspection. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food (PIC identified as employee food) in the walk in cooler (cooked beef, raw pork), stored with other retail items and shelving with raw chicken and below raw chicken. Observed employee drinks stored inside of cold holding units. Ensure all employee possessions are kept in a designated area, away from retail items. REPEAT. |